Vegan Tarka Dahl

Experience the comforting warmth and rich flavors of Vegan Tarka Dahl, a classic Indian recipe that’s both wholesome and satisfying. Made with protein-packed red lentils simmered in aromatic turmeric and salt, this dish is elevated with a flavorful tarka—a fragrant blend of sautéed cumin, black mustard seeds, garlic, ginger, and onions cooked to golden perfection. The addition of juicy tomatoes, green chili, and a medley of spices like garam masala and ground coriander infuses every bite with bold, earthy notes. Finished with fresh cilantro and a burst of zesty lime juice, this vibrant, plant-based dish is perfect for pairing with fluffy rice or warm naan. Quick to prepare in under 45 minutes, this vegan dahl is a nourishing weeknight favorite and a delightful introduction to Indian cuisine.

Nutriscore Rating: 70/100

Prep Time:10 mins

Cook Time:35 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup red lentils
• 4 cups water
• 0.5 teaspoons turmeric powder
• 1 teaspoons salt
• 2 tablespoons coconut oil
• 1 teaspoons cumin seeds
• 0.5 teaspoons black mustard seeds
• 3 garlic cloves, minced
• 1 tablespoon ginger, minced
• 1 medium onion, finely chopped
• 2 medium tomatoes, chopped
• 1 green chili, finely chopped
• 1 teaspoons ground coriander
• 0.5 teaspoons garam masala
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon freshly squeezed lime juice

Directions

Step 1

Rinse the red lentils thoroughly under cold water until the water runs clear.

Step 2

In a medium-sized pot, add the red lentils, water, turmeric powder, and salt. Bring to a boil over medium-high heat.

Step 3

Once boiling, reduce the heat to low, cover, and simmer for 20-25 minutes, stirring occasionally, until the lentils are soft and slightly broken down.

Step 4

While the lentils cook, heat the coconut oil in a small skillet over medium heat.

Step 5

Add the cumin seeds and black mustard seeds to the hot oil. Allow them to sizzle and pop for about 30 seconds.

Step 6

Stir in the minced garlic, ginger, and chopped onion. Sauté for 4-5 minutes until the onion becomes soft and golden.

Step 7

Add the chopped tomatoes, green chili, ground coriander, and garam masala to the skillet. Cook for another 5 minutes until the tomatoes are soft and the mixture forms a thick paste.

Step 8

Once the lentils are cooked, add the spiced onion-tomato mixture (the tarka) to the pot of lentils.

Step 9

Stir well to combine and simmer for another 5 minutes so the flavors meld together.

Step 10

Taste and adjust the seasoning if needed.

Step 11

Garnish with fresh cilantro and a squeeze of lime juice before serving.

Step 12

Serve hot with steamed rice or warm flatbreads like naan or roti.

Nutrition Facts

Serving size	(1591.3g)

Amount per serving	% Daily Value*
Calories	619.0

Total Fat 31.0g	0%
Saturated Fat 23.5g	0%
Polyunsaturated Fat 0.5g
Cholesterol 0mg	0%
Sodium 2421.5mg	0%
Total Carbohydrate 69.0g	0%
Dietary Fiber 22.5g	0%
Total Sugars 15.6g
Protein 22.9g	0%

Vitamin D 0IU	0%
Calcium 221.0mg	0%
Iron 11.7mg	0%
Potassium 1676.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.1%

Protein: 14.2%

Carbs: 42.7%